There’s something about the sizzle of a flank steak hitting the grill that feels like a celebration—like fireworks in your backyard. This recipe isn’t just about the steak, though; it’s a dance of flavors, a partnership with rich, velvety black beans that might make you question everything you thought you knew about dinner. And, oh, did I mention I once had a similar dish at a roadside eatery in Texas? It was love at first bite.
Steps
- Season the Steak: Rub the flank steak with crushed garlic, cumin, salt, and pepper. Allow it to rest for 5-10 minutes to absorb the flavors.
- Prepare the Salsa Base: In a medium mixing bowl, blend minced red onions with olive oil, fresh lime juice, salt, and pepper. Let the mixture sit for a few minutes to meld the flavors.
- Complete the Salsa: Add diced tomatoes, drained black beans, corn, and finely minced cilantro to the onion mixture. Stir well to combine.
- Preheat the Grill: Warm up a clean grill, either indoor or outdoor, and lightly grease it to prevent sticking. Set the heat to high.
- Grill the Steak: Cook the steak on high heat for 6-8 minutes on each side. Aim for a temperature of 130°F to 135°F for medium to medium-rare, checking with a meat thermometer.
- Rest and Slice the Steak: Allow the cooked steak to rest for about 5 minutes. Then, slice it thinly across the grain for tenderness.
- Assemble and Serve: Arrange the sliced steak on a serving platter and generously top it with the prepared corn, black bean, and tomato salsa. Serve immediately.
Ingredients
- 3 tablespoons red onion, finely chopped
- 1 teaspoon olive oil
- 1/4 cup freshly squeezed lime juice
- 2 medium vine-ripened tomatoes, diced
- 1 cup canned black beans, drained and rinsed
- 1 cup grilled corn kernels (frozen is acceptable)
- 2 tablespoons cilantro, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Flank steak
- Crushed garlic, for seasoning the steak
- Ground cumin, for seasoning the steak
- Additional salt and pepper, for seasoning the steak
Nutritional Values
Calories: 1500 kcal | Protein: 153 g | Carbohydrates: 54 g | Fat: 57 g | Sodium: 2310 mg | Fiber: 15 g | Sugar: 15 g
FAQ
- Can I prepare the salsa in advance?
- Yes, you can prepare the salsa a day ahead. Simply combine the ingredients and store it in the refrigerator until you’re ready to serve.
- How can I make the dish spicier?
- To add some heat, consider incorporating chopped jalapeños into the salsa mixture.
- Is there a Whole30 alternative for this recipe?
- For a Whole30-friendly version, replace the corn and black beans with a simple pico de gallo.
- What is the best way to achieve the desired doneness for the steak?
- Grill the flank steak on high heat for 6-8 minutes per side and use a probe thermometer to check that the internal temperature reaches 130°F to 135°F for medium to medium-rare.
- Can I use frozen corn for the salsa?
- Yes, frozen corn can be used in place of grilled corn kernels. Just ensure it is thawed before mixing it into the salsa.
Tips
- To add a spicy kick to the dish, consider incorporating some finely chopped jalapeños into the salsa.
- For a touch of sweetness, mix in some diced pineapple with the black bean, corn, and tomato salsa.
- To make the recipe Whole30 compliant, replace the corn and beans with a simple pico de gallo.
- Prepare in advance by seasoning the steak and making the salsa a day ahead to save time on the day of cooking.
Equipment
- Grill: If you don’t have an indoor or outdoor grill, you might need to purchase one.
- Probe Thermometer: To ensure the steak reaches the desired doneness, a probe thermometer is recommended.
